These Lamb Tikka Sausages are made from a blend of coarse lamb & beef and aromatic herbs & spices. What’s more, they’re infused with robust flavours.
After expanding on our farm-style South African Boerewors, we turned our sites on conquering the continent. Born out of that, was a range of speciality sausages inspired by European favourites and African flavours. Our new product line happened to include our pack of four Indian-inspired Lamb Tikka Sausages.
Our sausages, made from 70% Lamb, 15% Beef and 15% Spices, is wonderful when served on a bed of couscous. However, our favourite way of using these is our very own Lamb Tikka Skewers with a Fresh Dipping Sauce.
To serve 4, you’ll need:
8 Lamb Tikka Sausages – that’s 2 packs
1 packet of St Marcus dried apricots
200ml greek yoghurt
juice of 1 lemon
1 green onion finely cut
a dash of olive oil
salt & pepper to season
Start by preheating your oven to 180°C (of course, this could also be done on the braai) before cutting your sausages into 3cm pieces. Next, start skewering sausage, then apricot and etc, using about one sausage per skewer. Once you’re done, the oven should be ready, so pop them in and let them bake for 12-15 minutes. In the meantime, mix the yoghurt, lemon and green onion together with a dash of oil and salt and pepper to taste. Mix well and enjoy once the skewers are ready.
Lamb Tikka Sausages
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